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Recipes
BBQ HONEY MOLASSES CHILI BBQ SAUCE
By Beefman-2
PLACE ALL INGREDIENTS INTO A 4 QUART CROCK POT, TURN ON HIGH TO HEAT THEN TO LOW FOR 4 HOURS
- 18 OUNCE JAR HOY FONG CHILI GARLIC SAUCE
- 29 OUNCE CAN TOMATO SAUCE
- 2 - 12 OUNCE CANS BEER ( YOUR CHOICE )
- 1/4 CUP SOY SAUCE
- 1/4 CUP WORCESTERSHIRE SAUCE
- 2 CUP BROWN SUGAR
- 16 OUNCE MOLASSES HONEY
- 2 TBSP LIQUID SMOKE
ROAST BEEF TNT
By Beefman-2
TANGY AND TASTY ROAST BEEF
- 10 - 15 LB SIRLOIN ROAST
- 4 TBSP GROUND MUSTARD
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANU
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE POWDER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME
SAUSAGE AND BEAN RAGOUT
By Beefman-2
SAUSAGE AND BEAN RAGOUT
- 2 TBSP OLIVE OIL
- 1 LB GROUND BEEF
- 1 LB HOT ITALIAN SAUSAGE
- 1 LARGE ONION, CHOPPED
- 4 MINCED GARLIC CLOVES
- 3.5 CUPS CHICKEN BROTH
- 1/4 CUP FRESH BASIL LEAVES
- 2 14.5 OUNCE CANS DICED TOMATOES
- 16 OZ WHITE KIDNEY BEANS
- 1/2 CUP ELBOW PASTA
HERB SMOKED RIB EYE
By Beefman-2
HERB SMOKED RIB EYE
- 10 - 15 LB RIB EYE ROAST
- HERB RUB
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1/4 CUP PAPRIKA
- 1/4 CUP GROUND MUSTARD
- 1/4 CUP MSG
- 1/4 CUP SEASONED SALT
- 1/4 CUP BLACK PEPPER
- 1 CUP BROWN SUGAR
- 1 TBSP CELERY SEED
- 1 TBSP ANCHO CHILI PEPPER
- 1 TBSP CALIF. CHILE PEPPER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP ALLSPICE
- 1 TBSP GROUND CORIANDER
- 1 TBSP PARSLEY FLAKES
- 1 TBSP GROUND THYME
- 1 TBSP GROUND TURMERIC
- 1 TBSP GROUND MARJORAM
- 1 TBSP GROUND GINGER
- 1 TBSP GROUND NUTMEG
- 1 TBSP GROUND SAGE
- 1 TBSP WHOLE DILL WEED
Buffalo Chicken Dip
By Beefman-2
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Brown Rice Pilaf
By Beefman-2
I know I have already have a rice pilaf posted, but I couldn't resist changing it up a bit
- 1 cup brown rice
- 1 onion, chopped
- 2 large garlic cloves, chopped
- 1 large carrot, chopped
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- salt and pepper
- 1 1/2 teaspoons basil
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons olive oil
Easy Parmesan "Risotto"
By Beefman-2
THIS RECIPE IS FOR THE AROMA RICE COOKER Set your rice cooker to Sauté-Then-Simmer and add butter and onion
- 3 cups Arborio rice
- 5 cups simmering chicken broth
- 1 cup fresh grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 2 cloves garlic minced
Chocolate Cracker Candy
By Beefman-2
On a cookie sheet with sides, lay down foil and fold it up at the edges so that the mixture can’t go under the fo...
- 1 C butter
- 3/4 C brown sugar, firmly packed
- 1 t vanilla
- 12-oz. chocolate chips
- 1 pkg. chopped pecans (8 oz.)
- Saltine crackers
GLAZE EASTER HONEY HAM
By Beefman-2
EASTER HONEY HAM GLAZE
- 1/4 CUP UNSALTED BUTTER
- 1/2 CUP LIGHT CORN SYRUP
- 1/3 - 1/2 CUP HONEY MOLASSES SWEETNER
- 1 TSP GROUND GINGER
- 1 TSP GROUND CLOVES
- 1 TSP GROUND MUSTARD
BUTTERSCOTCH FUDGE
By Beefman-2
BUTTERSCOTCH FUDGE
- 7 OZ MARSHMALLOW CREAM
- 1/2 CUP BUTTER
- 4 1/2 CUP GRANULATED SUGAR
- 12 OZ EVAPORATED MILK
- 36 OZ BUTTERSCOTCH CHIPS
- 3 CUP CHOPPED NUTS
- 1 TSP SALT
- 1 TSP VANILLA EXTRACT